Slow-cooked sweet potato and root vegetable hotpot
Enjoy winter’s earthy flavours the easy way with this slow cook dish from Head Chef, Nick Orr, at The Manor House Hotel in Moreton-in-Marsh
- 2 medium onions
- 1 tbsp oil
- 3-4 sweet potatoes (800g)
- 3 medium carrots (300g)
- 2 medium parsnips (250g)
- 3 tbsp plain flour (25g)
- 2 tbsp tomato purée
- 2 tsp dried mixed herbs
- 400ml hot vegetable stock (made with 1 vegetable stock cube)
- 400g can butter beans
- 400g can chopped tomatoes
- ½ tsp dried chilli flakes
- Flaked sea salt
- Ground black pepper
- Flat leaf parsley optional
- Basil pesto to serve optional
- Peel and thinly slice the onions. Pour oil into a large non-stick frying pan and fry onions over a medium heat for 5 minutes, or until softened and lighty browned.
- While the onions are cooking, peel the sweet potatoes and cut them into roughly 3cm chunks, peel the carrots and parsnips and cut into roughly 3cm chunks.
- Put the onions and other vegetables into the slow cooker, add the flour and season with a little salt and plenty of pepper; toss well together.
- Mix the tomato purée and herbs with the hot vegetable stock and pour over the vegetables. Rinse the beans and drain, then add to the chopped tomatoes and chilli; stir well.
- Cover with the lid and cook on high for 4-5 hours or low for 6-8 hours or until the vegetables are tender and the sauce is thick. Add fresh parsley and basil pesto to serve.
- This is great winter vegetable dish, that’s full of flavour and very filling. It’s also relatively low in calories but high in fibre due to all the lovely vegetables and butter beans. Serve as a one-pot meal with some fresh basil pesto, or as an accompaniment to some grilled meat or fish.
- You can even blitz the leftovers and turn it into a tasty soup…
Zapallares Carmenere Reserve 75cl
Well rounded and fruity with an abundance of cherry and cassis fruits and a touch of vanilla, this is an easy drinking wine for winter days.
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